Ingredients:

  • 1.5 lbs chicken breast, sliced into 1/2-inch strips
  • 3 tbsp neutral oil (avocado or grapeseed)
  • 0.25 cup fresh lime juice
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp honey or agave
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 3 large bell peppers (red, yellow, and green), deseeded and sliced
  • 1 medium red onion, sliced into half-moons
  • 0.25 cup fresh cilantro, chopped
  • 8 small flour tortillas

Instructions:

  1. Combine the lime juice, oil, cumin, chili powder, garlic powder, smoked paprika, honey, salt, and pepper in a bowl with the 1.5 lbs chicken strips.
  2. Slice your 3 bell peppers and 1 red onion while the chicken sits.
  3. Set your skillet over medium high heat until the oil is shimmering and a drop of water sizzles instantly.
  4. Add the chicken to the pan in a single layer.
  5. Cook for 3 minutes without moving the meat until a dark golden crust forms.
  6. Toss in the peppers and onions, stirring frequently.
  7. Continue cooking for 4 to 5 minutes until the peppers are blistered but still vibrant.
  8. While the meat rests for a minute, flash heat the 8 tortillas in a dry pan until they are soft and slightly charred.
  9. Toss in the 0.25 cup fresh cilantro and serve immediately while the pan is still singing.